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beschuit, dutch, rusk, netherlands

Beschuit (Dutch Rusk)

A recipe for Beschuit (Dutch Rusk) inspired by our visit to Amsterdam.
Course Bread
Cuisine Dutch
Keyword beschuit, bread, dutch, Netherlands
Prep Time 20 minutes
Cook Time 45 minutes
0 minutes
Total Time 1 hour 5 minutes
Servings 12 Beschuiten


  • 2 tablespoons (25 grams) unsalted butter softened at room temperature
  • 2 1/2 tablespoons (30 grams) fine granulated sugar
  • 2 cups (265 grams) all purpose flour
  • 2 teaspoons (8 grams) baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (120 ml) milk
  • 1 egg


  • Preheat oven to 350˚F (180˚C) and line a baking sheet with parchment. Grease 6 (5 inch, 12.5 cm) circle molds or ramekins.
  • In a large bowl, cream together the butter and sugar. Mix in the flour, baking powder, and salt.
  • In another bowl, beat together the milk and egg. Add to the flour mixture and combine to create a dough.
  • On a lightly floured surface, knead the dough until smooth. If too crumbly, add a little more milk. If too sticky, add a little more flour. Divide the dough into 6 equal pieces. Roll each piece into a ball, press into a thin circle, and place on prepared baking sheet. Top each circle with a greased mold or inverted ramekin. Bake in preheated oven for 20 minutes. Remove the ramekins, flip the rolls, and cook for another 10 minutes. Transfer the rolls to a wire rack to cool completely.
  • Preheat oven to 350˚F (180˚C). Slice each cooled roll in half and place on a baking sheet, cut side up. Bake until toasted through and golden, 10-15 minutes. Turn off the heat, slightly open the oven door, and allow to cool in the oven.
  • Once cooled, store the beschuiten in an airtight container until ready to serve.